Billy Kwong's Duck with Citrus Sauce

Source: Kylie Kwong, signature dish from restaurant Billy Kwong

Serves 4 as part of a shared meal


Ingredients:
Whole duck, ~1½kg
Sichuan pepper and salt, 2 tbsp
Plain flour, 35g (or ¼ cup)
Cooking oil, for use in deep frying


Citrus Sauce:
Water, 250ml (or 1 cup)
Brown sugar, 220g (or 1 cup)
Fish sauce, 80ml (or 1/3 cup)
Star anise (八角), 6 pcs
Cinnamon sticks (肉桂棒), 2 pcs
Orange*, peeled and sliced crossways, 1 unit
Juice of 3 limes


* Can replace with mandarin or plum, depending on season availability






Method:
1. Clean and marinate duck.  Rinse duck under cold water.  Trim away excess fat from inside and outside the cavity, and trim off neck, parson’s nose and winglets.  Pat dry and rub the skin all over with Sichuan pepper and salt.  Cover duck and place in refrigerator to marinate overnight.

2. Steam duck.  Transfer duck to a large steamer basket.  Place basket over a deep saucepan of boiling water and steam, covered securely, for approximately 1¼ hrs, or until the duck is cooked through (to test, insert a small knife between leg and breast – the juices should run clear).  Using tongs, gently remove duck from the steamer and place on a tray, breast-side up, to drain.  Allow to cool slightly, then transfer to refrigerator to cool further.

3. Make citrus sauce.  Combine water and sugar in a small pan and bring to the boil.  Reduce heat to low and simmer, stirring occasionally, for about 7 mins, or until slightly reduced.  Add fish sauce and spices and simmer for further 1 min.  Stir in lime juice and orange, then remove pan from stove.

4. Cut duck into 2 halves.  Place cooled duck breast-side up on a chopping board and, using a large knife or meat cleaver, cut duck in half lengthways through breastbone and backbone.  Carefully ease meat away from carcass, leaving thighs, legs and wings intact.  As the duck has been cooked through completely, the meat should come away from the bones very easily.

5. Deep fry duck.  Lightly toss duck halves in flour to coat, shaking off any excess.  Heat oil in a hot wok until the surface seems to shimmer slightly.  Deep-fry duck halves one at a time, for about 3 mins on each side, or until well-browned and crispy.  Using tongs, carefully remove duck from oil and drain well on paper towel, then leave to rest in a warm place for 5 mins.

6. Reheat citrus sauce.



Serving:
1. Cut duck into pieces with sharp knife and arrange on a serving platter.  Spoon over hot citrus sauce and serve immediately.